if frozen, 7 if thawed. Let pressure come down by removing from heat. Boil chicken for 15-18 minutes if you don't have a pressure cooker. Remove chicken breasts and place in a Kitchen Aide Mixer (or similar) with the cookie dough attachment. (see my post here on this neat little trick on how to shred chicken in 30 seconds).
oil to pot, let heat for a few minutes then add chopped onion. Cook for 5 minutes until golden brown and translucent. Add shredded chicken to pot and toss to coat. Let sit for 5 minutes, toss and cook a few minutes more. Pour in El Pato chile sauce and toss to coat. Cook a few minutes till heated through. Meanwhile, in a small sauce pot, heat 1/2 of the oil over medium high heat. Using tongs and a fork, carefully place tortillas, one at a time into the pot of oil. Using the tong and fork shape them into tacos. Remove from oil when golden brown and crispy. Place on a pile of paper towels to drain. Scoop chicken into taco shells, garnish as you please. Manly Starters:BBQ Chicken Nacho by Country Girl in The Kitchen
Add the shreddedchicken, green onion and bell pepper and mix thoroughly to combine. This recipe calls for shredded rotisserie chicken, green onion, sweet red bell pepper, El Yucateco® RedChile Habanero Sauce, flatbreads, and shredded colby jack cheese
In addition, the masa and the filling are mixed together prior to placing on a corn husk. So in keeping with tradition, Bobby and I made two different types of tamales for the holidays this year - Corn, Mushroom and Green Chile, and these RedChileChicken Tamales
however, you could adjust toyour taste. Although I originally thought of only using the masala as a base, the gravy lover in me wouldn’t budge and I added curd towards the end to give the dish some more depth